Pork schnitzel with rocket potato and bacon salad

Name: Pork schnitzel with rocket potato and bacon salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 100 g smoked lean bacon; 4 TABLESPOONS Wine vinegar; 1 TABLESPOON Honey; 1 TABLESPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 100 g Rocket; 4 thin pork cutlets (approx. 120 g each); 2 Eggs (size M); 4 TABLESPOONS Flour; 12 TABLESPOONS Breadcrumbs; 100 g clarified butter; 4 discs untreated lemon

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
100 g smoked lean bacon
4 TABLESPOONS Wine vinegar
1 TABLESPOON Honey
1 TABLESPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
100 g Rocket
4 thin pork cutlets (approx. 120 g each)
2 Eggs (size M)
4 TABLESPOONS Flour
12 TABLESPOONS Breadcrumbs
100 g clarified butter
4 discs untreated lemon

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Cut the bacon into cubes and drain in a pan without fat at medium heat.
2
For the marinade, mix vinegar, honey, mustard, salt and pepper. Peel onion and cut into fine cubes. Stir onion, bacon and bacon fat into the marinade. Cut potatoes into slices and marinate them.
3
Clean and wash the rocket, shake dry and carefully fold into the salad just before serving. Wash the meat, dab dry and season with salt and pepper. Whisk eggs in a deep plate.
4
Turn the escalopes one after the other in flour, egg and breadcrumbs. Heat clarified butter in a large frying pan and fry escalopes in portions for approx. 6 minutes while turning until crispy. Arrange salad and schnitzel with lemon on plates.